Dishwasher (Full-Time)

The Brooklyn Brewery Corp•New York, NY

2d•Onsite

About The Position

The Dishwasher is a core member of the Kitchen team at Brooklyn Brewery. This 650-capacity, multi-floor space features two active kitchens, a dedicated prep kitchen, several bars, private event rooms, and a seasonal rooftop. Dish and steward coverage support all of it. This role is responsible for the cleanliness, sanitation, and organization of all kitchenware, glassware, service equipment, and back of house (“BOH”) spaces. Clean equipment and glassware keep the kitchens cooking and the bars serving, making the Dishwasher an essential part of maintaining the pace of the entire operation during busy service. Dishwashers are assigned to a kitchen by shift. On peak services, one Dishwasher is staffed per active kitchen. On slower days, coverage is shared across both kitchens and the prep kitchen, so comfort moving between stations and floors is required.

Requirements

1 year of dishwashing or Back of House experience in a restaurant, bar, or high-volume venue preferred. We will train the right candidate.
Ability to work at a steady pace through long, high-volume services and ticketed events.
Strong attention to cleanliness, sanitation, and detail.
Ability to follow chemical and equipment safety guidelines.
Reliability and punctuality, including nights, weekends, and holidays.
Ability to communicate effectively with BOH and bar teams.
Bilingual English/Spanish skills are a plus but not required.
Must be at least 18 years of age.

Responsibilities

Wash and sanitize all dishes, glassware, utensils, cookware, smallwares, and equipment in accordance with Brooklyn Brewery standards and NYC Department of Health regulations.
Operate, clean, and maintain the dish machine and glass washer, including deliming, filter cleaning, and daily breakdown.
Monitor and log wash and rinse temperatures and sanitizer concentration at the intervals established by the Chef de Cuisine.
Handle, dilute, and store cleaning chemicals safely and in accordance with label and SDS instructions.
Keep the dish area clean, drained, and organized throughout the shift, rather than only at close.
Wash all beer glassware to a beer-clean standard using low-residue detergent, keeping glassware separate from greasy kitchenware in both the machine and racks.
Air-dry glassware inverted on ridged or louvered surfaces. Do not towel-dry beer glassware.
Identify and remove chipped, cracked, or filmed glassware from service and notify the Bar Director or manager on duty.
Understand that residual oil or detergent film can compromise head retention and lacing, and that glassware quality is a visible part of the brand.
Keep clean glassware moving to the bars during service so the bar team is never waiting for racks.
Support the prep, pizza, and line teams by keeping clean pans, tools, and equipment available ahead of demand in the assigned kitchen.
Assist with receiving, breaking down, and organizing deliveries, including rotating stock into dry, cold, and frozen storage.
Sweep, mop, and maintain general BOH cleanliness, including walk-ins, storage rooms, prep areas, and the dish pit.
Complete deep-cleaning projects assigned by the Chef de Cuisine or Sous Chef during slower periods.
Report equipment issues, maintenance needs, and supply shortages to leadership immediately.
Move bus tubs, racks, and equipment between the two active kitchens, the prep kitchen, bars, event spaces, and the rooftop using designated service routes and elevators.
Support the prep kitchen with dish and steward coverage as scheduled, including the early service that feeds both active kitchens.
Break down and remove trash, recycling, and organics according to the venue's schedule, keeping waste areas clean, properly sorted, and compliant with NYC commercial waste rules.
Support event turnovers by clearing and resetting service equipment between bookings.
Maintain clean and clear egress paths, floor drains, and mats in all BOH areas.
Take ownership of kitchen cleanliness: restore work areas, equipment, and storage to a clean, organized, like-new condition before leaving.
Support the prep team with basic tasks during slower periods or whenever the kitchen needs an extra hand.
Complete the opening or closing dish checklist in full, depending on the shift, and confirm completion with the Sous Chef or manager on duty.
Store all clean dishes, glassware, and equipment in assigned locations so the next shift starts clean and stocked.
Follow all end-of-night shutdown procedures for the dish machine, glass washer, and chemical dispensing systems.
Shift ends only once all the kitchen, dish pit, stocking and any assignment was delivered by the CDC (or Sous Chef) has been completed without exceptions.
Communicate with the Sous Chef on duty and the line and prep teams to prioritize dish flow according to service needs.
Coordinate with the bar team on glassware par levels during peak service and events.
Support teammates during rushes with initiative and ownership rather than waiting to be asked.
Contribute to a respectful, collaborative, and safe kitchen culture.